1 1/2 c. lg. elbow macaroni
1/2 c. onion, minced
1/4 c. milk
1 1/2 tbsp. vinegar
3 bacon slices
10 1/2 oz. can cream of celery soup
2 tbsp. sweet pickle relish

Cook macaroni as directed on package. Meanwhile, cook bacon until crisp; remove from pan and break into pieces. Saute onion until tender in bacon drippings. Blend in soup, milk, pickle relish, vinegar and bacon bits. Heat thoroughly and pour sauce over hot, drained macaroni. Mix lightly and serve while steaming. Delicious with baked ham. Serves 6.